aubergine

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Jake

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aubergine
« on: July 19, 2006, 23:16 »
Ok, I know its late and I shouldn't really be thinking about this but...

What is so good about aubergine, I like most food but I hate this stuff.

Not much nutrisional value either. well in fact virtually nothing.

I love the look of the plant btw. Please give me an idea (other the ratatouie(sp?) :shock: ) of how to enjoy this odd vegetable.
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John

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aubergine
« Reply #1 on: July 20, 2006, 10:00 »
Slice about 10mm thick, salt for a couple of hours then rinse and dry. Fry in olive oil.
Moussaka is nice as well. Being a Greek dish, cook well and serve luke warm.
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Heather_S

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aubergine
« Reply #2 on: July 20, 2006, 10:46 »
I've not made this but I've had it a few times in restaurants.
Baba Ghanouj dip
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Oliver

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Re: aubergine
« Reply #3 on: July 20, 2006, 13:29 »
Quote from: "Jake"
Please give me an idea (other the ratatouie(sp?) :shock: ) of how to enjoy this odd vegetable.
Hi Jake - I love your adventurous spirit. Take a look at this site
http://www.waitrose.com/food_drink/wfi/ingredients/fruitandvegetables/0109054.asp
Elizabeth Luard (related to a friend of hers!! :lol:  :lol: ) is an excellent food writer and we can emphathise with her. She writes in all sorts of things they read.

So, if you like your food, this is a very good and versatile item to convert into something tasty.
(It has various names: called Aubergine by the French, Brinjal by the Indians, Eggplant by the Americans etc)

It has a lovely taste prepared like John suggests. Read Elizabeth's article first, then have a go at frying. Also try Imam Bayildi it's sublime (Rosemary Brissenden also has a lovely set of recipes for this veg.)

Ratatouille is a classic dish made with aubergines, but only one of many - try some aubergine and let us know how you get on! O
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Oliver

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Re: aubergine
« Reply #4 on: July 20, 2006, 13:31 »
Quote from: "Jake"
Not much nutritional value either. well in fact virtually nothing.
Neither do courgettes or lettuce, but we grow them like mad and eat them in all sorts of ways .... :lol:

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GrannieAnnie

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aubergine
« Reply #5 on: July 20, 2006, 15:38 »
I love Moussaka, and my friend Jacqui makes what she calls aubergine pie, but its more like shepherds pie with baked and mashed aubergines mixed in with the meat mixture, and it makes the mince go further.  But you cant taste any difference, so its a way of using them if you don't like them.

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Jake

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Re: aubergine
« Reply #6 on: July 20, 2006, 21:11 »
Quote from: "Oliver"

It has a lovely taste prepared like John suggests. Read Elizabeth's article first they have a go at frying. Also try Imam Bayildi it's sublime (Rosemary Brissenden also has a lovely set of recipes for this veg.)

Ratatouille is a classic dish made with aubergines, but only one of many - try some aubergine and let us know how you get on! O


Well I'll go t'foot of our stairs.

Thanks everyone. and Oliver that article is amazing.


I didn't know the skin was edible. Didn't think of it being a berry either.

I don't like disliking things that other people really love, if you see what I mean.

This is the best bit

Quote
The aubergine, an oriental native, has been a part of the Indian vegetable patch since the Kama Sutra was still a twinkle in a guru's eye. It is an amiable, tolerant and versatile ingredient - somewhat surprisingly for a member of a family (Solanaceae) that includes the fiery chilli and the lethally toxic nightshade.
:o

 8)

I bought one today and will try it again this weekend.

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Oliver

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Re: aubergine
« Reply #7 on: July 21, 2006, 12:42 »
Quote from: "Jake"
Quote from: "Oliver"
I bought one today and will try it again this weekend.

Yay! Good onya, Cobber!  Hope you enjoy it.
(She loves Elizabeth's articles in 'The Oldie' (don't laugh, you only have to be over 50 to be considered elderly these days :lol:  :lol:  :lol: but -She- is much older than that, so have some respect for your Elders, stripling :shock: if you are laughing, that is ... :) ) and all EL's recipes 'work' too!

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Jake

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aubergine
« Reply #8 on: July 24, 2006, 19:51 »
ahem.....I ignored everyones advice and baked the thing. I should have punctured the skin first.

It blew the oven door open after about 20 mins with a loud bang. :oops:

Quite spectacular though and the 'meat' was all mushy and erm..everywhere.

Will listen to you guys next time I try it.

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Fafafifi

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aubergine
« Reply #9 on: July 24, 2006, 20:00 »
Ooops!!!!

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Oliver

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Exploding aubergine!
« Reply #10 on: July 24, 2006, 23:27 »
Quote from: "Jake"
ahem.....]blew the oven door open .
:oops: tut tut!
A fine mess to clean up ...



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